Mashed Roasted Cauliflower

by Angie Anew on February 12, 2012

I really need to get better about meal planning and grocery lists. Too often, I end up buying items that we already have at home. Today’s superfluous purchase was cauliflower. So I decided to roast the older head to make mashed roasted cauliflower — a low-carb alternative to mashed potatoes.

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The first thing you should know about mashed roasted cauliflower is that it is NOT mashed potatoes. The second thing you should know is that it’s still delicious. And I’m sure it would be even more delicious with the addition of a little cream and roasted garlic. I kept things simple, using a recipe from a gluten-free cooking blog called Comfy Belly as inspiration.

Unlike the original recipe, my adaptation didn’t involve coating the cauliflower with minced garlic before roasting. I was worried that the little specs of garlic would burn and become bitter in a 400-degree oven. I seasoned the cauliflower with garlic salt instead, but I wish I’d had a couple of roasted garlic cloves to throw in at the end.

MASHED ROASTED CAULIFLOWER
Adapted From a Recipe on Comfy Belly

Ingredients:

  • 1 medium head of cauliflower
  • 2 tablespoons olive oil, clarified butter or other fat of your choice
  • Salt or garlic salt, pepper and/or other seasonings of your choice
  • Chicken stock

Method:

  1. Preheat oven to 400 degrees
  2. Slice or break up cauliflower into pieces
  3. Drizzle cauliflower with oil/butter and then season it
  4. Spread out the cauliflower on a parchment-lined cookie sheet and roast for about 20 minutes (or until the cauliflower softens and begins to brown)
  5. Put the cooked cauliflower in a blender (I used our VitaMix) or food processor
  6. Add enough chicken stock help the cauliflower blend (I think I used about 1 cup)
  7. Adjust seasonings and enjoy!

NOTES: At the blending stage, you could add any number of things to make this healthy dish more rich and flavorful. I added some clarified butter. Cream, regular butter and roasted garlic would be fabulous additions as well. I kept my version fairy simple, knowing I’d be eating it alongside beef short ribs in a decadent sauce. Mmmm.

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{ 4 comments… read them below or add one }

Michelle cook February 12, 2012 at 8:38 PM

I will be trying this!

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Angie Anew February 12, 2012 at 9:57 PM

You should try it with roasted garlic and let me know how it is!

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Asya February 13, 2012 at 9:16 AM

Angie, this looks great! I love roasted cauliflower, i love cauliflower “fauxtatoes” – roasted “fauxtatoes” sounds tasty!

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Angie Anew February 13, 2012 at 6:45 PM

They were good. Better than I expected!

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